Kerr is a small apple with a big personality. Developed on the Canadian prairies in the early twentieth century, it was created as a cross between a Dolgo crab apple and a Haralson, and it shows both sides clearly. The fruit is compact and deeply coloured, but what really stands out is the flavour. It is bright, sharp, and surprisingly rich for its size, with a lively acidity that gives it real presence. This is not a background apple. It’s one that wakes up your palate.

Bite into a fresh Kerr and you get a firm, juicy snap followed by a punch of tartness that quickly settles into a balanced, almost candy-like finish. It holds onto that energy well after harvest and stores better than most apples in its class. In the kitchen, Kerr is extremely useful. It brings brightness to cider, depth to jelly and sauce, and enough structure to stand up in baking. It is the kind of apple that quietly does a lot of work, adding life wherever it goes.

• Origin: Canada, early 1900s. Developed as a cross between a Siberian crabapple and a standard apple variety.

• Appearance: Small to medium fruit, round and often slightly flattened, with a deep red to dark crimson skin. The flesh inside is pale and fine grained.

• Flavour: Bright and lively with a tart backbone balanced by underlying sweetness. Often described as sharp, refreshing, and full of character.

• Keeping: Very good keeper for its size. Stores well into winter while maintaining both texture and flavour.

• Uses: Highly versatile. Excellent for fresh eating and also strong in cider, where it adds acidity and complexity, and well suited to jellies, and sauces.